Manufacture of alfalfa products.



MARK G. RICH, QF HOT SPRINGS, SOUTH DAKOTA.

mmnc'runn or ALFALFA rnonuc'rs.

No Drawing.

Specification of Letters Patent.

Patented July 21, 1914.

- Application filed november 28,1911. Serial naeeaseo.

To all whom it may concern: Be it known that 1, MARK dent of Hot Springs, in the county of Fall River and State of South Dakota, have invented certain new and useful Improvements in the Manufacture of Alfalfa Products, of which the following is a full, clear, and exact description. v

The invention relates to the manufacture of food products from alfalfa. Thismaterial has long been recognized as a good food for cattle or stock because of its tissuebuilding properties, but has not been used for human food because it was not palatable as usually treated or prepared for stock or cattle.

In the preparation of alfalfa as a food for cattle or stock, it is usually left to grow until it is about 30 to 35 days old and is about half in bloom. At this stage of its growth, the alfalfa is about 20 to 24 inches high, and is woody, fibrous, somewhat hard and is of such a character that it has not been considered desirable for human food.

By experiments, I have discovered that if alfalfa is harvested and treated as hereinafter set .-forth, it maybe utilized in the preparation-of foods for human consumption, and may be rendered both palatable and digestible.

According to the present improvement,

" the alfalfa is cut, whenit isfrom 8 to 12 inches high and approximately 14- da-ys old,

and before it has become'woody, fibrous and hard, as compared with its condition when it is about 30 to 35 days old and approximately from 20 to 24 inches high. By cutting the alfalfa at the earlier stage pointed out, the products made therefrom will lack the woody and fibrous properties which have made. it undesirable for human-consumption. The alfalfa is out about finches above the ground: leaving about 4z'1l10h8S stubble. As it is cut by a mower, it is caughtin baskets and deposited in smallbunches of about a bushel each, and laid on the stubble where it is permitted to remain for about 24: hours and p A period, the air will circulate through the bunches, and the leaves of the alfalfa will wilt and the stems will be partially dried so that about one 'half of the inherent moisture in the alfalfa will be removed. treatment of alfalfawhich has been cut at the stage pointed out, of and partially cures the O. Rrcrr, a residurin that artificial heat.

sweetens the odor.

alfalfa. Next,

the alfalfa is gathered. and stored very loosely in layers or on racks and subjected to' artificial heat of approximately 150 degrees-Fahrenheit, from3 to 7 days. This treatment prevents bleaching and causes the alfalfa to retain its desirable flavor or aroma and remain light green in color. The period in which the alfalfa is subjected to artificial heat is varied according to the.

amount of moisture in the alfalfa and the weather. The alfalfa, after it has been thus dried isthen ground. This product may then be used in the preparation of different foods or beverages for human consumption.

It has been found that a beverage containing nutritive properties of alfalfa and having a taste and flavor resembling tea, may be made by roasting'the ground green alfalfa from 5 to 10 minutes, which will cause it to turn brownish in colorand modifies the fiavor, and mixing one part of the browned or roasted ground alfalfa and three parts of ground green alfalfa/and by the addition of hot water. This beverage has the flavor and contains the food-values and medicinal properties of alfalfaf 7 By this improved method, alfalfais rendered desirable and palatable for humancons'umption and the inherent tissue-building properties are made available for human use. H 4

The invention is not to be understood as restricted to the precise practice hereinbefore set'forth, since it may be modified within the scope of the appended claims, without departing invention.

'Having thus described theinvention, what I claim as new and-desire to secure by Let ters Patent, is:

Ii That improvement in'the treatment of alfalfa which consists in cutting it before it has become woody and fibrous, and then' partially prevent bleaching.

2. That improvement in the treatment of alfalfa which consists incutting it before it has become woody and fibrous, partially curing it in the field- 3. Thatimprovementm the treatment of C a cient period to prevent bleaching.

from the scope and spirit of the curing it and then treating it to urinug it in the field and-then treating it for 4. That improvement in the treatment of alfalfa, which consists in cutting it before it has become Woody and fibrous, then curing and heating it to prevent bleaching, and then grinding it.

5. That improvement in the treatment of alfalfa which consists in cutting it before it has become Woody and fibrous, partially curing it in the field, then subjecting it to artificial heat, and then grinding it.

(3. That improvement in the preparation of alfalfa for consumption which consists in cutting it before it has become Woody and fibrous, then partially curing it, then treating it to prevent bleaching, and then grinding it, and then roasting it.

7. That improvement in the preparation of alfalfa for consumption which consists in cutting it before it has become Woody and fibrous, partially curing it in the field, then subjecting it to artificial heat, then grinding it, and then roasting it.

8. That improvement in the preparation of alfalfa for consumption which consists in cutting it before 1t has become Woody and fibrous, then curing 1t, then grinding it, then mixing a quantity of the unroasted ground of October, A. D. 1911.

MARK G. RICH. Witnesses:

FRED GERLAorr, F. W. BOWER. 

